Cauliflower Lasagna with Two Sauces

Divide the cauliflower into small roses. Boil a little water, add salt and cauliflower florets. Cover and cook until just tender. Drain.

Bring sauce half cream, half cream and saffron to boil and simmer gently for five min. Season well with salt and freshly ground pepper and pour in the cauliflower florets. Set aside.

Bring the chopped tomatoes to a boil, pour in the thyme sprig and season with salt, pepper and sugar. Bring to a gentle simmer.

In a large frying pan, bring water (1) to a boil. Remove from heat and add cold water (2).

In a second frying pan, bring enough water to boil again. Add salt, turn to make four lasagna sheets al dente at a time, making sure they do not stick together.

Scoop out lasagna sheets and place in the prepared water to keep warm.

Heat the cauliflower one more time. Pass the tomato sauce through a sieve.

Drain lasagna sheets on a dish rack. Cut in half according to taste.

Arrange the cauliflower, top with the lasagne sheets and garnish with the tomato sauce.

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